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Pumpkin muffins (cupcakes)

"Pumpkin pastry is considered a low-calorie, almost dietary." Pumpkin muffins (cupcakes) are usually very soft and fragrant."

Author of the recipe: Svetlana Lysenko

Ingredients:

3 cups (375 grams) of gluten-free baking mixture (Mix, to prepare 0.5 kg of the mixture:

200 g of sorghum flour, 300 grams of rice flour and starch - 150 g potato plus 150 g tapioca,

You can use only 300 g of potato starch, 10 g of xanthan (xanthan gum))


1 tablespoon of spice mixture for pumpkin pie (Mix the spices in a small bowl.

Stir well with a fork, breaking lumps. As a result, you will have approximately two dining rooms

spoon mixture. Ingredients: 1 tbsp. l. ground cinnamon, 1 tsp. ground ginger,

1/2 tsp. Ground nutmeg, Additional additives: 1/2 tsp. ground cloves,

1/2 tsp. ground pepper, 1/4 tsp. cardamom, 1/4 tsp. nutmeg)


1 teaspoon cinnamon
2 tsp. baking soda
1 tsp salt
2 cups of sugar
400-450 g pumpkin puree (pulp of raw pumpkin chop in a food processor/blender to the state of mashed potatoes)
2 eggs
1/3 cup (80 ml) of sunflower or safflower oil
1/3 cup (80 ml) of water
1.5 tsp vanilla

Cooking method:

Heat the oven to 200 ° C. Prepare a silicone mold or paper baking dish for muffins. If necessary, oil the molds.
Mix the universal flour / baking mixture without gluten, a mixture of spices for pumpkin pie, cinnamon, baking soda and salt in a large bowl - "a mixture of universal flour".
Then carefully mix the sugar, pumpkin puree, eggs, butter, water and vanilla, in another large bowl - "pumpkin mixture".
Add/combine together, the "mixture of universal flour" into the "pumpkin mixture" and mix them until smooth, so that there are no inclusions. Spoon the dough into prepared, oiled, muffin/cupcake molds, filling them with 3/4. On top, before baking, sprinkle each muffin / cake 1-2 teaspoons of sugar topping (top).
Optimal sugar topping (top): Mix brown or white sugar and cinnamon in a small bowl. Before baking, anoint the muffins on top with a brush with egg whites, and then sprinkle with a mixture of cinnamon with brown or white sugar.

Bake for 20-25 minutes or until the dough will stick to the wooden toothpick. Allow to cool before serving.

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